Seared Tuna Salad

Serves 4

Total time:
90 minutes

Level: Advanced

Ingredients

Smoked Caper Vinaigrette:
3
tbsp coarse salt
4
oz capers, drained
1
cup rice vinegar
½
cup olive oil
2
tbsp dijon mustard
2
tsp agave syrup
2
tsp brown sugar
Tuna:
lb fresh tuna
herbes de Provence
olive oil
Grilled Fingering Potatoes:
1
lb heirloom fingerling potatoes
olive oil
Asparagus Salad:
2
radishes, shaved
1
fennel bulb, shaved
1
bunch asparagus, tips only, blanched
8
oz arugula
4-6
quail eggs, hard-boiled,

Preparation

Step 1

For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.

Step 2

In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.

Step 3

For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.

Step 4

For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.

Step 5

For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.

Step 6

To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.

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